How Do You Like Your Chardonnay - Bright and Crisp or Soft and Buttery? Part 1

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Chardonnay is one of the most widely planted varieties. Although it is probably best known as the white grape of Burgundy and a major grape of Champagne. Chardonnay is a versatile grape, and its style can vary widely depending on where it’s grown and how it’s made.

Basically, Chardonnay produces wines of a light golden hue, with notes of citrus, green apple, with floral aromas. On the palate, Chardonnay has moderate acidity and moderate alcohol with a medium body. But beyond that, it’s said that Chardonnay is a bit of a chameleon — it reflects its winemaking process more than almost any other grape.

So, let’s start by exploring the first style of Chardonnay: Crisp and Bright.

This style is based on Chardonnay’s natural high acidity with flavors of green apple, lemon, lime and pineapple. It is fermented and aged in stainless steel tanks so as to leave these flavors unaltered. They are minimally aged and consumed young so as to feature the bright acidity, crisp citrus and tropical fruit flavors as well as its minerality.

This style of Chardonnay can most notably come from France (Chablis), New Zealand, Oregon and California. It’s probably the style to start with if you are unsure about Chardonnay. It’s going to be light, refreshing and mouthwatering. And, if you are already a fan of Sauvignon Blanc or Pinot Grigio, you’ll likely also enjoy a bright and crisp, un-oaked Chardonnay.

Next time we’ll take a look at the Soft and Buttery style of Chardonnay. Cheers!

Ever Wonder? What Does it Mean for a Wine to be Described as Bright?

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Have you ever heard or read about a wine being described as “Bright?” You may have wondered what this really means. So, let’s take a quick look at “bright” wines.

When someone describes a wine as "bright" they are referring to the fact that it has high acidity.

Wines with high acidity are also described as refreshing, crisp, and zesty on the palate — like biting into a green apple or a lemon. This acidity gives the wine a clean, sharp edge and makes it lively rather than what might be described as soft or heavy.

Bright Wines:

• Usually light to medium body wines

• They have fresh and vibrant flavors

• They will often have tart fruit notes such as green apple, citrus, pineapple, cranberry or sour cheery

• These wines leave your mouth feeling cool on their finish — it feels like it "cleans" your mouth after a sip

• High-acidity wines will actually make your mouth salivate. That’s one of the key ways your body reacts to acidity in general, not just in wine.

  • Acidity in wine triggers your salivary glands, especially under your tongue and along your cheeks, to produce saliva

Here are just a few examples of wines that are high in acidity:

• White Wines

  • Sauvignon Blanc

  • Pinot Grigio

  • Albariño

  • Vermentino

  • Pinot Grigio (a.k.a. Pinot Gris)

• Red Wines

  • Barbera

  • Pinot Noir

  • Sangiovese (a key component in Chianti)

  • Gamay

“Bright” acidic wines are often enjoyed in warm weather but are also a great compliment to many rich and/or fatty foods. Cheers!

Ever Wonder? What Does Total Acidity and pH Mean in a Wine?

Acids are a key component of wine, alongside tannin, alcohol, and sugar. They contribute to the wine’s freshness, act as a preservative, and help keep the microbes in check. Acidity also gives wine its tart and sour taste.

There are two main ways to measure acidity in wine: Total Acidity, which is measured in grams per liter (g/L), and pH (Potential of hydrogen). pH measures the concentration of hydrogen ions in a solution, and it’s a dimensionless measure. It’s also important to note that pH is a logarithmic scale, so a wine with a pH of 3 is ten times more acidic than a wine with a pH of 4.

Total acidity is measured in grams of tartaric acid per liter of wine. But, while tartaric acid is the main acid in wine, other like malic acid, citric acid, and lactic acid also be present.

Total acidity tells us how much acid is in the wine, while pH tells us how acidic it tastes.

In general, all wines are acidic. Here are some examples:

• White Wines:

  • pH ranges from 2.5 to 3.5 (lower pH make them taste crisp, bright and fresh)

  • Total Acidity:

    • Low acidity: 4.5 to 5.0 g/L (e.g., Chardonnay)

    • Medium acidity: 5.0 to 6.5 g/L (e.g., Sauvignon Blanc or Pinot Grigio)

    • High acidity: 6.5 to 9.0 g/L or more (e.g., Albariño or Riesling)

• Red Wines:

  • pH ranges from 3.5 to 4.5 (higher pH makes them taste softer and rounder)

  • Total Acidity:

    • Low acidity: 4.5 to 5.5 g/L (e.g., Merlot or Zinfandel)

    • Medium acidity: 5.5 to 7.0 g/L (e.g., Cabernet Sauvignon or Syrah)

    • High acidity: 7.0 to 8.5 g/L or more (e.g., Pinot Noir or Barbera)

• Sparkling Wines:

  • pH ranges from 3.3 to 3.8

  • Total Acidity: Often in the range of 7.0 to 9.0 g/L

So, in summary, Total Acidity tells us how much acid is in the wine while pH tells us about how the wine will taste and feel in our mouth. Cheers!

Ever Wonder What it Means for a Wine to Have Grippy Tannin?

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There is a lot of wine ‘lingo’ that gets tossed around. And here is yet another phrase that is commonly used - grippy tannin.

One of the components of a wine, especially a red wine, is its tannin. It is derived primarily from grape skins, seeds and stems, but also from oak barrels.

While some may describe tannin in a wine as causing an astringent reaction in your mouth, others describe tannin as making your mouth feel like it’s full of cotton balls, dust or like having a sandpaper-surface sensation. Others simply describe a wine as having “grippy'“ tannin.

This term “grippy” comes from the sandpaper analogy. If you rub two pieces of sandpaper together, there’s going to be a lot of friction or stickiness.

In your mouth, the astringency of a wine’s tannin can make your tongue feel like it’s rough - like sandpaper. And, it can make the roof of your mouth feel rough - like sandpaper. Then, when you slide your tongue against the roof of your mouth you’ll experience this friction or “grippy” sensation.

So, next time your hear or read about a wine as having “grippy” tannin, you’ll know that you’re in for a wine that is highly tannic. Get your decanter ready! Cheers!

Lady Bug Taint in Wine? Yes - It's a Real Thing!

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There are various type of problems that can occur in the winemaking process that result in the wine being damaged, or tainted.

Some common wine faults include:

• Oxidized wine - Wine which is exposed to too much oxygen can take on orange/brown colors and nutty flavor

• Brett - Caused by a type of yeast, this fault causes wine to smell like a barnyard, hay bales, a sweaty horse saddle, Band-Aids, or a sweaty horse

• Cork Taint - Caused by airborne fungi and bacteria, wine takes on the odors of wet newspaper, a wet dog, or moldy cardboard

• Cooked Wine - When wine has been exposed to too much heat, it can take on a nutty, brown color along with a roasted sugar aroma

• Lightstrike - After exposure to too much UV light the wine may take on the smell of wet wool

These types of damage are sometimes rare (e.g., Brett, Cork Taint) and others are more common than we think (e.g., Oxidation, Cooked wine, Lightstrike). But then there’s Lady Bug Taint!

Lady bugs are quite common in the outdoors and generally thought to be beneficial to plants. The problem comes when Lady bugs remain on clusters of grapes during the winemaking process. When they are in distress, such as being crushed or drowned, their defense mechanism is to give off a smelly compound. This compound can have nutty notes, sometimes compared to roasted peanuts. It can also include odors of molded potatoes, asparagus, rotten peas or green bell pepper. It’s thought that just one beetle per vine can be enough to taint the resulting wine!

While not considered harmful to humans, this Lady bug taint is a real thing. So, as always, if your wine has an off-odor, it’s likely one of many things that can be damaging, including Lady bug taint. Who knew?